Smoked Black Cod with Herb Horseradish Sauce

Smoked Black Cod with Herb Horseradish Sauce

Black cod, readily available fresh and smoked on the West Coast, is a popular menu item at Bishop's. Look for it in Asian markets and some supermarkets. Chef Dennis Green says the sauce is also delicious with salmon or roasted halibut.

Method

In small saucepan, bring vinegar, shallot, garlic and pepper to boil; boil for 3 minutes or until reduced to half. Add wine, thyme and tarragon; boil for 3 minutes or until reduced to half. Strain into measure to make about 1/4 cup (50 mL); let cool.

In heatproof bowl over saucepan of hot (not boiling) water, whisk together egg yolks, horseradish and vinegar mixture; cook, whisking constantly, for about 5 minutes or until pale, thickened to consistency of whipping cream and hot to the touch. Strain into bowl; whisk in butter until melted. Stir in chives and parsley.

Meanwhile, sprinkle fillets with pepper; place in single layer in skillet and cover with cold water. Cover tightly and bring to simmer over medium heat; simmer for 8 minutes. Transfer to towels; pat dry. Place on plates; drizzle with sauce.